The hunt is not complete without the next great meal from your harvest. The Fowl Weather team truly
believes that culinary expertise is part of the duck hunting experience. We forecast your next great hunt
and hope that you find our recipes helpful in enjoying the hunt beyond the harvest.
If you would like to see one of your recipes featured here on Fowl Eater, send it to recipes@fowlweather.co; photos of
preparation and the final meal are helpful. The team will consider all entries for inclusion on the podcast
and here on the Fowl Eater page.
Hanging ducks after the harvest – The sweet meat from your next successful hunt.
Hanging ducks in a cool place out of the sun can help make your next great meal a huge success.
Never hang ducks in temperatures greater than about 50 degrees, even that is a bit warm. You usually like the temperature between 35 and 45 degrees if possible. This can be accomplished by leaving them on the strap and hanging them in a garage, barn, or along the 100% shady side of a building outside.
In most cases there is no need to gut the birds and only prime shot birds should be hung, that is, if they are noticeably shot through the guts, you should probably clean the birds immediately upon returning to home or camp. Well shot birds can hang by leaving them on your game strap or you can use nails on the wall and push them through the soft spot in the mandible (lower part of the bill).
Of note, typically only dabbling ducks are hung for periods of time. Diving ducks may eat foods that do not agree with being hung for periods of time.
Notably, redheads eating musk grass should always be processed upon returning from the hunt as this algae (not actually a plant, but technically a multi-cellular algae) can ferment in their gut and make the meat go bad in a hurry.
Hang for 24 to 48 hours, then process as normal.
Hang a duck and make a dinner friend. It is the sweet meat from your next successful hunt.